Indian Chick Peas with Tamarind Chutney
I've mentioned tamarind chutney before when I posted the Pork Tenderloin recipe. Over the holidays, we went to an Indian restaurant in Michigan where the waiter dropped off 2 little bowls of dipping sauces.
Michael: Ooh! pass the tamarind chutney please!
Me: It looks like it but the waiter called it sweet-n-sour sauce. Maybe it's just similar.
Waiter: Oh, that's just because when I say it's tamarind sauce, people ask me what that is. So now I introduce it as sweet-n-sour sauce and then they'll try it. But yes, it's tamarind sauce.
Got this recipe for Amazing Chickpeas from http://www.daadimaskitchen.com and it's pretty spicy. Could halve the amount of red pepper or maybe even omit it since the tamarind chutney already has some spiciness to it. For the step 5 and 6, I ended up doubling the amount of water and chutney and lowering the heat so the water wouldn't evaporate so quickly. The first time I made this, I loved it so much I immediately made a 2nd batch so I could have leftovers. Paired them with rice. To get the shaped rice, pack the rice into a ramekin then carefully shake it out onto the plate.
Ingredients:
1 can chickpeas - drained
1 medium onion - chopped
1 bay leaf
4 cloves
1/2" cinnamon stick (I used 1/4 tsp of cinnamon)
1/4 tsp red pepper
1/4 tsp black pepper
1 Tbsp Daadima's Tamarind Chutney (http://www.daadimaskitchen.com)
1/8 tsp turmeric (optional) (I skipped this one)
1/4 tsp cumin seeds (optional)
salt to taste
1/4 cup water
2 tbsp cooking oil
Directions:
1. Heat the cooking oil
2. Add the bay leaf, cumin seeds, cloves, and cinnamon stick. After about 15 seconds, add the onion.
3. When the onion is transparent, add the turmeric, red pepper, and black pepper. After about 1 minute add the chickpeas.
4. Cook for 5 minutes
5. Add water and chutney
6. cook for about 10 more minutes
Serve with tortilla, rice, or bread.
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Michael: Ooh! pass the tamarind chutney please!
Me: It looks like it but the waiter called it sweet-n-sour sauce. Maybe it's just similar.
Waiter: Oh, that's just because when I say it's tamarind sauce, people ask me what that is. So now I introduce it as sweet-n-sour sauce and then they'll try it. But yes, it's tamarind sauce.
Got this recipe for Amazing Chickpeas from http://www.daadimaskitchen.com and it's pretty spicy. Could halve the amount of red pepper or maybe even omit it since the tamarind chutney already has some spiciness to it. For the step 5 and 6, I ended up doubling the amount of water and chutney and lowering the heat so the water wouldn't evaporate so quickly. The first time I made this, I loved it so much I immediately made a 2nd batch so I could have leftovers. Paired them with rice. To get the shaped rice, pack the rice into a ramekin then carefully shake it out onto the plate.
Ingredients:
1 can chickpeas - drained
1 medium onion - chopped
1 bay leaf
4 cloves
1/2" cinnamon stick (I used 1/4 tsp of cinnamon)
1/4 tsp red pepper
1/4 tsp black pepper
1 Tbsp Daadima's Tamarind Chutney (http://www.daadimaskitchen.com)
1/8 tsp turmeric (optional) (I skipped this one)
1/4 tsp cumin seeds (optional)
salt to taste
1/4 cup water
2 tbsp cooking oil
Directions:
1. Heat the cooking oil
2. Add the bay leaf, cumin seeds, cloves, and cinnamon stick. After about 15 seconds, add the onion.
3. When the onion is transparent, add the turmeric, red pepper, and black pepper. After about 1 minute add the chickpeas.
4. Cook for 5 minutes
5. Add water and chutney
6. cook for about 10 more minutes
Serve with tortilla, rice, or bread.
Thread at food_porn
Thread at picturing_food